QUANTITATIVE EVALUATION OF TIME DEPENDENT CHANGES OF ICE CRYSTALS IN FROZEN FOOD BY USING FRACTAL ANALYSIS
The shape of ice crystals in frozen food materials are very important because they affect not only quality of frozen foods but also the viability of industrial processing such as freeze-drying or freeze concentration. However, the method to evaluate complicated shape of ice crystals in food has not been yet established in a scientific manner. In this study, the shape of the ice crystals was quantitatively evaluated by introducing the fractal analysis to examine how they are influenced by various storage temperatures. Fractal dimension was obtained from the relationship between the area and the peripheral length of the ice crystals. Thus, the changing rate kf of fractal dimension could be determined. Furthermore, the temperature dependence of the changing rate kf was analyzed by Arrhenius plot, resultantly the activation energy was obtained.
X.WANG Y.KOSHIRO M.WATANABE T.SUZUKI
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku,Tokyo, 108-8477 ,Japan
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）